Total Time: 30 minutes
RECIPE OVERVIEW Carrots are inexpensive and available year-round, making them a great go-to vegetable. Boiling them simply in very salty water is super-easy and beneficial: It seasons them as they cook so they become more flavorful, and it helps them cook faster. Seasoning the carrots as they cook makes them tastier than carrots that merely receive a sprinkle of salt after cooking. Finishing touches of fat (butter) for richness, acid (lemon juice) for brightness, and fresh herbs and spices (chives and black pepper) for flavor make this simple side dish a great complement to any meal.
1 pound carrots, peeled
2 teaspoons table salt
1 tablespoon unsalted butter, cut into 4 pieces
1 teaspoon lemon juice, plus extra for serving
⅛ teaspoon pepper
1 tablespoon chopped fresh chives
1. Cut carrots into 1½- to 2-inch lengths. Leave thin pieces whole, halve medium pieces lengthwise, and quarter thick pieces lengthwise.
2. Bring 2 cups water to boil in medium saucepan over high heat. Add carrots and salt, cover, and cook until tender throughout, about 6 minutes (start timer as soon as carrots go into water).
3. Drain carrots and return them to saucepan. Add butter, lemon juice, and pepper and stir until butter is melted. Stir in chives. Season with extra lemon juice to taste, and serve.